The Swedish, French, American cook book

Put two quarts cherries on the stove with one cup sugar and two cups water, let simmer — skimming repeatedly — until nice and glossy, leave in the juice until cold. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup of the juice, thicken the juice, add the cherries, leave until cold. Line a pie plate with pie crust [see recipe: Pie Crust], fill with the cherries. Cut fancy strips of the pie crust and put in checks across the top of the pie. Put in oven, bake until well done. Cherry Pie ( Tourte aux Cerises) a la Ericsson Hammond Cook the cherries. Line a pie plate with puff pastry, fill with beans, put a cover of pastry on, and bake. When baked, remove the beans, fill with the cherries. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup juice, add the cherries; fill the crust. Cover with whipped cream, put the cover on and serve. Huckleberry Pie ( Tourte aux Myrtilles) a l’Americaine Line a pie plate with pie crust. Wash and pick a box of huckle¬ berries, sweeten with half cup sugar, put into the lined pie plate with a little pinch of salt. Cover with a pie crust, prick with a fork, make three cuts in the centre. Bake in oven from thirty to forty-five minutes. Serve hot or cold. Huckleberry Pie {Tourte aux Myrtilles) a la Ericsson Hammond Put into a saucepan one box huckleberries that have been washed and picked; add three-quarters cup sugar and half cup water, cook about fifteen minutes, thicken with one heaping tablespoon corn¬ starch dissolved in half cup water, flavor with a little brandy, leave until cold. When cold, make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond]. Fill with the huckleberries, cover with some whipped cream sweetened and flavored with brandy. Put the cover on. Serve as dessert for luncheon or dinner. Huckleberry Meringue Pie a la Walde Tourte a la Meringue aux Myrtilles, a la Walde Make a pie crust and bake [see recipe: Orange Meringue Pie], fill. Filling. Take one box huckleberries, pick and wash well, put in a saucepan with three-quarters cup sugar and half cup water, cook about fifteen minutes, thicken with one tablespoon corn¬ starch dissolved in little water, leave until cold. Put the huckle¬ berries in the baked pie crust, sprinkle with cinnamon or nutmeg, decorate with the whites of three eggs beaten to a stiff meringue with three even tablespoons sugar. Check the pie with the me¬ ringue on top and all around through a fancy tube. Bake in oven until golden brown on top. Serve with whipped cream as dessert. Cocoanut Custard Pie ( Tourte au Flan au Coco) Make pie crust [see recipe: Pie Crust]. Line a pie plate, bake in oven until golden brown, then fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, three eggs, one cup chopped cocoanut, threequarters cup sugar, a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, add three tablespoons chopped cocoanut. When hot, dissolve the cornstarch in the other Half cup milk, thicken the milk, add the yolks and the sugar (stirred to a souffle), brandy, and salt. Let come to a boil, fill the baked pie crust.